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Cucumber Carrot Salad

A fresh and vibrant salad featuring cucumbers and carrots, tossed with a zesty dressing that's quick and easy to prepare.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large cucumber, julienned or thinly sliced
  • 2 large carrots, julienned or finely shredded
  • 1 tbsp sesame seeds
  • 2 tbsp fresh parsley, finely chopped (or cilantro)
  • 1 clove garlic, minced
Dressing
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp gochugaru (Korean red chili flakes) Adjust spice levels to taste.
  • 1 tsp soy sauce Use gluten-free soy sauce if needed.
  • ½ tsp sugar or maple syrup

Method
 

Preparation
  1. Wash and dry the cucumber and carrots. Julienne or shred them evenly.
  2. In a small bowl, whisk together olive oil, lemon juice, gochugaru, soy sauce, and sugar until glossy.
  3. Toss the cucumber, carrot, parsley, and garlic in a large bowl.
  4. Pour dressing over the veggies and toss until evenly coated.
  5. Sprinkle with sesame seeds and toss again.
  6. Let sit for 10 minutes or serve immediately.

Notes

This salad is best served fresh. Store leftovers in an airtight container in the fridge for 1-2 days. To keep the salad crisp, add dressing only before serving.